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Kosher Nexus
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Crispy Parmesan Potatoes

Ingredients

  • 1 1/2 lb.yellow baby potatoes, halved lengthwise
  • 2 Tbsp.neutral oil, plus more for pan
  • 3 tsp.kosher salt, divided
  • 1 1/2 oz.Parmesan, finely shredded (about 3/4 c.)
  • 1/2 tsp.freshly ground black pepper
  • 1 cupsour cream
  • 1clove garlic, finely grated
  • 3 Tbsp.finely sliced chives
Directions
    1. Step 1Preheat oven to 400°. In a large bowl, toss potatoes, 2 tablespoons oil, and 2 teaspoons salt.
    2. Step 2Brush a large rimmed (preferably metal) baking sheet with oil. Sprinkle Parmesan evenly onto sheet in a 13″ x 9″ rectangle; season with pepper. Arrange potatoes cut sides down closely together on top of cheese.
    3. Step 3Roast potatoes until just tender and crisp and golden on the bottom, about 25 minutes.
    4. Step 4Meanwhile, in a medium bowl, stir sour cream, garlic, chives, and remaining 1 teaspoon salt. Cover and refrigerate until ready to serve.
    5. Step 5Let potatoes rest on sheet 5 minutes, then transfer to a platter. Serve with dip alongside.